Guilt-Free Peanut Butter Yogurt Cookies to Satisfy Cravings

Enjoy creamy and protein-packed Peanut Butter Yogurt Cookies, a cool treat that won't weigh you down.

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Prep Time 15

Freezing Time 1

Total Time 1 15

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

3 cups Rolled Oats Gluten-free oats can be used for a gluten-free option.
1 cup Natural Peanut Butter Substitute with almond butter for a nutty twist.
1/3 cup Maple Syrup Honey can be an alternative but may change the flavor.
1 teaspoon Vanilla Extract Consider almond extract for a unique touch.

For the Creamy Filling

1 cup Greek Yogurt Dairy-free yogurt can be used for a vegan version.
2 tablespoons Additional Peanut Butter Adjust the amount to your liking.
Protein Powder (optional) Boosts protein content.

Equipment

Mixing bowl
Spatula
Baking Sheet
Parchment paper

Method

Step-by-Step Instructions

In a large mixing bowl, combine rolled oats, natural peanut butter, maple syrup, and vanilla extract. Mix until a thick dough forms, about 2-3 minutes.
In a separate bowl, whisk together Greek yogurt, additional peanut butter, and optional maple syrup until smooth and creamy.
Shape tablespoons of the cookie dough into 2-inch rounds and freeze for 30-45 minutes.
Spread yogurt filling on one cookie half and top with another, pressing gently to create a sandwich. Repeat for all cookie halves.
Return the assembled cookies to the freezer for an additional hour to firm up completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 70mgPotassium: 100mgFiber: 2gSugar: 5gCalcium: 4mgIron: 6mg

Notes

Store in an airtight container in the freezer for up to 2 months. Thaw at room temperature for 10 minutes before serving.

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